Autumn Parsnip & Apple Soup

Every fall season, I crave soup. It’s an easy way to get an abundance of antioxidants and tame cravings at the same time. This easy (and when I say easy, I mean easy) parsnip and apple soup takes less than 30 minutes and only 2 minutes of prep.

Parsnips are a root vegetable (the cousin of the carrot) and can be made into delicious mashes and paired with herbs and different spices. When purchasing, look for blemish-free parsnips. If you purchase large ones, cut lengthwise and then cut out the hard core (which can be bitter when cooking).

Experiment with different apples to see what you like best in this recipe.

Chef’s knife

1 Tbsp. oil (coconut or olive)
1 medium white onion, chopped
1 pound parsnips (around 2 large), peeled and chopped
2 apples, peeled and chopped (I used Gala for this recipe.)
4 cups veggie broth


Let’s get started.
1. Cut onion and toss into a large pan with the oil. Cook until soft.
2. Peel and cut the parsnips. Peel and cut the apples. (I accidentally left my apple peels on and the soup was still delicious.)
3. Once the onions are soft, add parsnips, apples, and veggie broth.

4. Cook until parsnips are very tender.
5. Puree in small batches in a blender until smooth. Add water or broth to adjust consistency.

Top with some pumpkin seeds and/or season with sea salt and pepper (optional). Enjoy!


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  1. Geoffrey

    This soup was ridicuously easy to make, and was exactly what I was craving during the crisp fall weather.

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